Country bread using egg
Recipe I used in this video: for this cob
oven temperature: 220 degree celsius
500g bread flour
6g sugar
10g low sugar ratio yeast (means yeast for lean dough)
94g eggs without the shell
256g water (room tempertaure: base on Singapore weather condition)
8g salt
Step 1: mix dry ingredients together except the salt
Step 2: add all liquid into the mixer to blend/mix at slow speed
Step 3: add salt
Step 4: once the dough comes together mould it into a round shape and proof for 40 minutes
Step 5: bake for 30 minutes at 220 degree celsius
**NOTE: if you wish to use egg yolk alone just like in the video, you could use 2 egg yolk or maximum 94g of yolk alone.
Below is purely egg yolk recipe adjustment:
500g bread flour
6g sugar
10g low sugar ratio yeast (means yeast for lean dough)
2 egg yolk
300g water (room tempertaure: base on Singapore weather condition)
8g salt
** note: water adjustment is base on total liquid at 350g (meaning egg+ water = 350g or yolk+ water = 350g. Total liquid for this 550g bread flour recipe is between 320g to 350g, hence you could adjust base on the your own preference and humidity.
oven temperature: 220 degree celsius
500g bread flour
6g sugar
10g low sugar ratio yeast (means yeast for lean dough)
94g eggs without the shell
256g water (room tempertaure: base on Singapore weather condition)
8g salt
Step 1: mix dry ingredients together except the salt
Step 2: add all liquid into the mixer to blend/mix at slow speed
Step 3: add salt
Step 4: once the dough comes together mould it into a round shape and proof for 40 minutes
Step 5: bake for 30 minutes at 220 degree celsius
**NOTE: if you wish to use egg yolk alone just like in the video, you could use 2 egg yolk or maximum 94g of yolk alone.
Below is purely egg yolk recipe adjustment:
500g bread flour
6g sugar
10g low sugar ratio yeast (means yeast for lean dough)
2 egg yolk
300g water (room tempertaure: base on Singapore weather condition)
8g salt
** note: water adjustment is base on total liquid at 350g (meaning egg+ water = 350g or yolk+ water = 350g. Total liquid for this 550g bread flour recipe is between 320g to 350g, hence you could adjust base on the your own preference and humidity.
